Triple Meatloaf With Tangy Ketchup Glaze

Triple Meatloaf With Tangy Ketchup Glaze Recipe

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About Triple Meatloaf With Tangy Ketchup Glaze Recipe:

We call this a "Triple" Meatloaf because it's made with beef, pork, and veal. You'll get the best results using a pound of ground beef (ground chuck is ideal) and half a pound each of ground pork and ground veal. But you can use equal parts (2/3 pound of each) if that's easier. We also use tomato juice or buttermilk to moisten the meatloaf, because they add more flavor than whole milk. But if milk is all you have, it'll still be good. If you use tomato juice, it will give the finished meatloaf a slight reddish hue, but don't let that worry you. As long as the internal temperature of the meatloaf reaches 160 f, it's cooked all the way.

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  • 1 Hr 20 mins
  • 14 Ingredients
Ingredients
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Ingredients for Triple Meatloaf With Tangy Ketchup Glaze Recipe

  • 0.13 pound Ground Beef
  • 0.06 pound Ground Pork
  • 0.06 pound Ground Veal
  • 1/4 Large slices of sourdough bread
  • 0.13 cup Buttermilk, whole milk, or tomato juice
  • 0.13 Medium Onion
  • 0.13 cup Finely Chopped Celery
  • 1/4 Clove Garlic
  • 1/4 Eggs
  • 0.03 cup Chopped parsley leaves
  • 0.06 cup Ketchup
  • 0.13 tablespoon Cider vinegar
  • 0.13 tablespoon Brown sugar
  • As required Kosher salt to taste
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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